meatpaper 7, The Pig Issue: Chefs' Pig Tattoos

The pork-centric tattoo of Billy Barlow, chef at Bonita in Brooklyn, NY, for meatpaper 7, The Pig Issue (bottom photo).

SAVEUR, April 2009, "12 Restaurants That Matter: Sportello"

Photo on left of food by Andre´Baranowski

A stop in to see Chef Barbara Lynch in Boston, at her new Italian counter service restaurant, Sportello, for the April 2009 issue of Saveur. Had some of the best pasta I've had in years, a strozzapreti with slow braised rabbit and green olives, and a spot on papardelle with bolognese.

Including some outakes from the shoot. Mangia!

SANTE Magazine "Working the Room" (Chef Gavin Kaysen)

Chef Gavin Kaysen of Cafe Boulud (A 2007 Food & Wine Best New Chef, and 2008 James Beard Foundation Rising Chef of the Year) for SANTE Magazine's June 2008 issue.

GOURMET May 2008 p.122

My first photographs in GOURMET Magazine (on page 122 of the May 2008 issue), from an event at the Astor Center, hosted by Chef Michael Anthony of Gramercy Tavern.

The menu was too good not to share.

Celery Root and Mountain View Farms Bacon Custard with Sheldon Farms Adirondack Red Potatoes, Almonds and Paddlefish Roe

Mosaic of Mountain View Farms Chicken and Rutabaga, Chicken Liver Stuffed Prunes and Sheldon Farms Austrian Crescent Potato Salad

Mountain View Farms Cotechino with Pistachio, Sheldon Farms Adirondack Blue Potatoes and Cippolini Onions

Braised Manx Station Beef Shanks with Sheldon Farms La Ratte Potato Puree and Carrots

Consider Bardwell Farmstead Cheeses: Dorset Pawlet, Manchester, and Rupert

Smoked Milk Chocolate and Bacon Tarts, Creme Fraiche (by Pastry Chef Nancy Olson)

And a few extra photos from the night ...

ASTOR CENTER: Chef Chris Cosentino's "Head to Tail"

ASTOR CENTER: Chef Chris Cosentino's "Head to Tail"

The Astor Center in NYC hosted Chef Chris Cosentino of Incanto, for his first ever east-coast "Head to Tail" dinner (on March 4th, 2008).

BITS & BOBBLES

Beef heart tartare puttanesca
Fritto of honeycomb Tripe with picholine olives and marjoram
Crostino of salt cured pork heart, eight minute farm egg
Porchetta di testa with radish and pecorino

SUPPER

Beef tendon & sweetbreads, with chile and mint
Turf and Surf: trotters and lobster with tarragon
Crudo of venison liver, with beets and juniper balsamic
Whole roasted spring lamb neck, with sheep's milk polenta and gremolata
Blood orange candied cockscombs, with bay leaf rice pudding

Michael Laiskonis: Notes from the Kitchen

Le Bernardin, the fountainhead four-star seafood restaurant in New York City, headed by Chef Eric Ripert, who gets much of the acclaim, but the dessert accolades can be directed to Michael Laiskonis. I was lucky enough to spend the day in the pastry kitchen, and hope to return in the near future. Here's the "Mixed Media" post, which marks the beginning of our collaboration.

SANTE Magazine "Finding the Cure: In-House Charcuterie Programs"

Two photographs from the March/April 2008 issue of for SANTE Magazine, about in-house charcuterie programs (Mario Batali's curing room at Otto, and Chef Chris Cosentino of Incanto, respectively).

JAMES BEARD AWARDS 2007

A terrine tasting from Jean-François Bruel of Daniel (New York, NY).


The Lee Bros. accepting their award for their "Southern Cookbook", named Cookbook of the Year.


Puffed Morels with Ramps and Black Pepper, by Grant Achatz of Alinea (Chicago, IL).


Danny Meyers, with Daniel Humm (background left) at the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY.